When we frazzled, our gut doesn't work optimally, which means our immune system in compromised. This juice includes collagen to heal your gut, celery juice which helps with inflammation and energy, carrot juice with a powerhouse of antioxidants, and my super secret stress relieving ingredient, ashwaghanda root, which helps you feel calm and less frazzled!
Keep Calm Juice
Makes: 1 serving
Prep time:
- 3 carrots
- 3 stalks celery
- 1 peeled orange
- 1 teaspoon collagen powderli>
- 1/2 teaspoon ashawaghanda rootli>
Instructions:
- Juice your celery, carrots, and orange using your juicing machine.
- Combine with collagen and ashwaghanda
- Blend just to combine in high powered blender
- Enjoy!
Gluten Free Pumpkin Scones
Author: Karin
Gluten Free Pumpkin Scones
Mild pumpkin taste, flaky texture!
Makes: 15 Scones
Prep Time:
Cook time:
- 2 1/2 cup gluten free flour blend
- 1/2 cup almond flour
- 1/2 cup gluten free oats
- 1 Tbsp baking powder
- 1 teaspoon xanthan gum
- 1/2 cup natural sugar, like demerara raw
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 cup cold butter, cut into small pieces
- 1 teaspoon gluten free vanilla
- 1/3 cup milk, your choice
- 1/2 cup pumpkin puree
- 2 eggs For the glaze:
- 1/2 cup sugar
- 1 tablespoon molasses or maple syrup
- Preheat your oven to 450 degrees. Line a baking sheet with parchment.
- Combine gluten free flour, almond flour, oats, baking powder, xanthan gum, sugar, salt, and cinnamon in bowl.
- Cut in cold chopped butter.
- Combine eggs, vanilla, milk,and pumpkin puree in a separate bowl
- Pour the wet ingredients over the flour mixture and stir just until combined
- Turn onto parchment lined cookie sheet. Divide into two pie shaped circles 3/4 " in thickness. Cut into triangle pieces and separate on cookie sheet.
- Bake at 425 degrees until lightly browned, approximately 22 minutes. Check at 18 minutes!
Honey Maple Nut Granola
Author: Karin
Grocery store granola contains chemicals, fats, sugars, and grains that are not beneficial for healing autoimmune conditions and thyroid disease, and balancing hormones. This granola is full of good stuff, good fats, good sugars, and excellent nourishment! If you’ve never made granola before, it’s as easy as can be . Just mix up the ingredients and dry at low temperature, in your oven, or in a dehydrator. Enjoy!
Our favorite way to enjoy this scrumptious breakfast is with our favorite yogurt, whole milk or nondairy milk and fresh blueberries or blackberries!!
Ingredients
2 cups (gluten free) rolled oats
1/4 cup chia seeds
1/4 cup hemp seeds, ground
1/4 cup flax seeds, ground
1 cup chopped nuts (I used 1/2 walnuts, 1/2 pecans, with a sprinkling of pumpkin seeds)
2/3 cup coconut flakes
1/4 cup melted coconut oil
1/4 cup maple syrup
1/4 cup brown rice syrup
1/4 cup honey
2 tsp cinnamon
1/2 teaspoon salt
Directions
Begin my grinding flax seeds and hemp seeds. A small coffee grinder works great for this.
Mix together oats, flax seeds, hemp seeds, chia seeds, and chopped nuts and coconut flakes.
Add in cinnamon and salt.
Melt coconut oil on low heat, mix with syrups and honey, and add.
Spread mix in thin layer on cookie sheet, pushing down firmly to make a compacted layer. If you have a dehydrator, this can be done on the silicone mesh sheets for best results.
Dry on lowest setting of oven, stir every hour or so. Dry until no longer sticky, dry to the touch, and compacted and crisp. Alternatively, use your dehydrator, set to 125 degrees, and dry for 24 hours.
I love to use the excalibur dehydrator, set at 125 degrees, to make granola. This allows me to dehydrate at a low temperature, which does not cook my ingredients, and does not cook natural enzymes and nutrients.